Course: Main Course Cuisine: American Prep Time: 30 min Cook Time: 3-4 hours Servings: 10-12
1 Boneless Prime Rib / Ribeye Primal
4 – 6 tablespoons Big Poppa Smokers Money Rub & Seasoning (to taste)
4 – 6 tablespoons Tabasco Sriracha (as “glue” for seasoning)
Preheat smoker or oven to 250F (smoker preferred)
Trim some fat off of the meat, be sure to leave some on for flavor
Use Tabasco sriracha as “glue” – apply a thin coating to all sides
Season all sides liberally with Big Poppa Smokers Money Rub & Seasoning
Stamp the ends of the meat on the cutting board to pick up extra seasoning
Put onto smoker for about 3 hours, or until internal temp reads 130F (medium rare)
*Big Poppa suggests monitoring a large piece of meat like this with two probes on each end
Prepare creamed horseradish while prime rib is cooking (refer to video for instructions)
Pull prime rib block from smoker when internal temp is 130F
Rest for 10 minutes
Presentation carve/serve to your guests so you can control the portions
Poppa’s Pro Tip: The center of the prime rib will be more medium rare, the ends will be more medium/well done – be sure to ask your guest’s preference when presentation carving
This delicious recipe brought to you by Cooking with Big Poppa
https://www.cookingwithbigpoppa.com/recipe/sriracha-prime-rib/